Quinoa California Avocado Salad (recipe follows)

---

Topping Salad (recipe follows)

---

3 Fresh California Avocados for garnish

---

As needed Basil oil as needed for garnish

---

---

---

4 cups red quinoa, cooked and chilled

---

4 cups white quinoa, cooked and chilled

---

2 large Fresh California Avocados, peeled, seeded, diced 1/4"*

---

2 roma tomatoes, seeded, diced 1/8"

---

1/4 cup parsley, fresh, chopped

---

1/2 cup cilantro, fresh, chopped

---

1/2 cup olive oil

---

3/4 cup key lime juice

---

1/4 tsp. salt

---

---

---

1 hot house cucumber, peeled, seeded, sliced

---

2 roma tomatoes, seeded, diced

---

3/4 cup cotija cheese, diced

---

3 Tbsp. aji amarillo, seeded and diced (a hot and sweet chile pepper)

---

8 black olives, sliced

---

4 oz. red onion, sliced

---

3 Tbsp. cilantro, fresh, chiffonade

---

1/2 cup olive oil

---

1/4 cup key lime juice

---

1/4 tsp. salt

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.